During Lent the most usual way to replace the protein (dairy, eggs, meat) prohibited during this period was to eat pulses such as beans, peas or lentils. These had been harvested during the previous summer and dried in order to preserve them. However, pease pottage was eaten throughout the year as an accompaniment to meat, particularly ham, and was particularly popular in the Northeast of England where it was later referred to as a pudding. It could be eaten either hot or cold but if you want to keep it for nine days I would suggest putting it in the fridge. "Pease pudding hot/Pease pudding cold/Pease pudding in the pot/Nine days old."
Equipment
Weighing scales
Large mixing bowl
Medium saucepan
Colander
Stick blender
Preparation method
Day 1
The day before you want to make the pottage, tip the peas into a bowl, cover with cold water and leave to soak overnight.
Day 2
The next day, heat the oil in a medium saucepan. Add the onion and carrot and sauté over a low heat for 10-15 mins, or until the onion is translucent but not browned.
Drain the peas and tip into the saucepan with the bay leaf and thyme.
Cover with the water, bring to the boil and skim off any foam.
Reduce the heat to a simmer and cook, stirring often, for two and a half hours, or until the peas are soft. You may need to add more water.
Remove and discard the bay leaf and thyme.
Blitz with a stick blender until smooth, then stir through the vinegar and butter.
Tip: After you have peeled onions or shallots, cut it in half and remove the inner shoot as it can cause indigestion.
